|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Golden seedless raisins||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Melted butter||1 Tablespoon|
|Fine dry bread crumbs||3 Tablespoon|
|Whole blanched almonds||1 Tablespoon|
Soften yeast in warm water.
Cool milk to lukewarm.
In mixing bowl, cream butter and sugar till light; add eggs, one at a time, beating after each.
Add yeast and milk.
Sift together flour and salt; add to creamed mixture.
Beat at medium speed on mixer till smooth, 2 minutes.
Stir in raisins and lemon peel.
Cover: let rise till double (2 hours).
Meanwhile prepare a 1 1/2-quart Turk's Head Mold: Brush liberally with butter: sprinkle with bread crumbs, coating well.
Arrange almonds in a design in bottom of mold.
Stir down batter; spoon carefully into mold.
Let rise till almost double (1 hour).
Bake at 350° for 25 minutes or till done.
Cool 10 minutes.